Smoking Meat Questions and Discussion

[NATEizKING]

Decided to smoke the ribs I cut off from all the prime rib roasts I got in Nov-Dec. Smoked with Lumberjack char hickory pellets at 240 for 3 hours turning them over half way through. Then put in an aluminum pan added carrots, two packages of au jus. Stick of butter, 1 package of ranch and box of beef stock. Covered and let it simmer for 4 hours. Turned out excellent. The left over juice made for great gravy (just added 4 Tblsp of cornstarch to 1/4 of water) no seasoning needed! Fall of the bone tender! Pic was taken after I took the juice out of the pan. View attachment 144439

Are these like beef short ribs? I don't smoke beef much, done a couple briskets that one turned out great and the other average, and only done short ribs once and they came out tough. I have 8ish packs of short ribs from the half cow I bought and looking for any advice how to smoke them in a charcoal smoker. Hoping to get a few racks on during my kids spring break to watch the NCAA tourney.

 

[cycloner29]

Are these like beef short ribs? I don't smoke beef much, done a couple briskets that one turned out great and the other average, and only done short ribs once and they came out tough. I have 8ish packs of short ribs from the half cow I bought and looking for any advice how to smoke them in a charcoal smoker. Hoping to get a few racks on during my kids spring break to watch the NCAA tourney.

These probably weren’t as thick as regular beef short ribs. I did these similar to going a Mississippi Pot Roast recipe. Even on a charcoal grill you would probably need to do them for at least a couple hours at 275. I added a box of beef stock and a stick of butter along with two Au jus packets. With the thicker short ribs I would add more stock. These were literally fall off the bone. You need to get them to an IT temp of 200.

 

[mkadl]

Does someone have a Canadian Bacon recipe to share. I have tried 3 different ones and it is too salty, even after soaking in water, or off flavor a bit.

 

[IceCyIce]

Im sure it's in here somewhere, I'm looking at the Yoder YS640s it's like $3500-3,800, does anyone have this grill is it worth the extra money. Thanks in advance

 

[ScottyP]

Im sure it's in here somewhere, I'm looking at the Yoder YS640s it's like $3500-3,800, does anyone have this grill is it worth the extra money. Thanks in advance

I don't have one, but I've heard they are extremely well built and very heavy.

 

[dmclone]

Im sure it's in here somewhere, I'm looking at the Yoder YS640s it's like $3500-3,800, does anyone have this grill is it worth the extra money. Thanks in advance

If I was going to go the pellet route, I was going to go with either a YS640 or a Lone Star Grillz

Lone Star Grillz 20'' x 42'' Pellet Smoker

Product Details: 100% MADE IN USA including the pellet feeder hopper and the PID controller PID Controller is designed by FireBoard Labs giving you the ultimate in temperature control and unrivaled plotting and logging capabilities. You have the ability to add notes and pictures with each cook...

lonestargrillz.com

I like that both use the Fireboard controllers, which is a company out of KC and considered the gold standard. Cheaper smokers use Chinese controllers, which are not the gold standard.

If I was going to get a YS640, I'd have to get the competition cart. If I got the Lone Star, I'd get the bigger wheels. One thing nice about the YS640 is that you can get one at Scheels.

 

[IceCyIce]

If I was going to go the pellet route, I was going to go with either a YS640 or a Lone Star Grillz

Lone Star Grillz 20'' x 42'' Pellet Smoker

Product Details: 100% MADE IN USA including the pellet feeder hopper and the PID controller PID Controller is designed by FireBoard Labs giving you the ultimate in temperature control and unrivaled plotting and logging capabilities. You have the ability to add notes and pictures with each cook...

lonestargrillz.com

I like that both use the Fireboard controllers, which is a company out of KC and considered the gold standard. Cheaper smokers use Chinese controllers, which are not the gold standard.

If I was going to get a YS640, I'd have to get the competition cart. If I got the Lone Star, I'd get the bigger wheels. One thing nice about the YS640 is that you can get one at Scheels.

I agree the larger wheels are really nice, I don't need the competition cart with the shelves and drawers but I'd like to have it. Just don't want to pay for it.....I guess. Add ons would include the cover for sure, as well as the pizza oven.

 

[JM4CY]

Someone give me the “need too’s” for brisket. Doing an 8 lb-ish one tomorrow. I do them so rarely I forget details. I plan to trim it slightly, salt and pepper and little of a special stuff I have. Smoke at 225 with a water pan in there. Wrap with paper at IT 160. Missing anything? I have an older model Traeger.

 

[AgronAlum]

Someone give me the “need too’s” for brisket. Doing an 8 lb-ish one tomorrow. I do them so rarely I forget details. I plan to trim it slightly, salt and pepper and little of a special stuff I have. Smoke at 225 with a water pan in there. Wrap with paper at IT 160. Missing anything? I have an older model Traeger.

Work off feel, not exact temps. Many a briskets are ruined this way. Don’t wrap until you have the bark you want and don't pull it until it's tender. Build in a couple hours at minimum to let it rest. I've followed MCs directions a couple times and it always works out well. It steps temps from 200-225-250.

Pellet Grill Brisket

There are a lot of ways to skin a cat when smoking a brisket. This recipe shows you a way to get a super juicy, smoky brisket with an amazing bark when using a pellet grill.

www.meatchurch.com

 

[cycloner29]

Someone give me the “need too’s” for brisket. Doing an 8 lb-ish one tomorrow. I do them so rarely I forget details. I plan to trim it slightly, salt and pepper and little of a special stuff I have. Smoke at 225 with a water pan in there. Wrap with paper at IT 160. Missing anything? I have an older model Traeger.

I usually go with the 1 1/4 hours per pound when smoking. Like Alum said go with feel of it and put it in a igloo or other type of cooler, cover with a towel towel to let it rest. I will try at let it set out at room temp for a couple hours also before putting it on the smoker.

 

[JM4CY]

Work off feel, not exact temps. Many a briskets are ruined this way. Don’t wrap until you have the bark you want and don't pull it until it's tender. Build in a couple hours at minimum to let it rest. I've followed MCs directions a couple times and it always works out well. It steps temps from 200-225-250.

Pellet Grill Brisket

There are a lot of ways to skin a cat when smoking a brisket. This recipe shows you a way to get a super juicy, smoky brisket with an amazing bark when using a pellet grill.

www.meatchurch.com

What does your meat "feel" like when it is done?

(worded it that way on purpose but do want the answer to that question lol)

 

[BillBrasky4Cy]

Someone give me the “need too’s” for brisket. Doing an 8 lb-ish one tomorrow. I do them so rarely I forget details. I plan to trim it slightly, salt and pepper and little of a special stuff I have. Smoke at 225 with a water pan in there. Wrap with paper at IT 160. Missing anything? I have an older model Traeger.

I typically wrap when I hit the stall around 160-165. People talk about the bark but that's all competition jazz. Warp that sucker in foil or paper at the stall temp and finish it out and you will be golden. You're on the right track. The only other thing I will add is that you want to have some rest time before you slice into it.

 

[JM4CY]

I typically wrap when I hit the stall around 160-165. People talk about the bark but that's all competition jazz. Warp that sucker in foil or paper at the stall temp and finish it out and you will be golden. You're on the right track. The only other thing I will add is that you want to have some rest time before you slice into it.

Yeah, I have a way i do pork butts to rest them. I'll do the same with this, hopefully a good 3 hours

 

[BillBrasky4Cy]

Yeah, I have a way i do pork butts to rest them. I'll do the same with this, hopefully a good 3 hours

Make sure you add some pics!

 

[JM4CY]

Make sure you add some pics!

Do you guys inject briskets? Seems weird

 

[AgronAlum]

What does your meat "feel" like when it is done?

(worded it that way on purpose but do want the answer to that question lol)

Firm but becomes soft when finished.

But for real, you’re looking for probe tender. There should be almost 0 resistance.

 

[AgronAlum]

Do you guys inject briskets? Seems weird

Never heard of anyone injecting a brisket. I’m not sure why it would be necessary. It’s a fatty cut of meat and has a lot of surface area to season.

 

[BACyclone]

Someone give me the “need too’s” for brisket. Doing an 8 lb-ish one tomorrow. I do them so rarely I forget details. I plan to trim it slightly, salt and pepper and little of a special stuff I have. Smoke at 225 with a water pan in there. Wrap with paper at IT 160. Missing anything? I have an older model Traeger.

Sounds like you don't have a packer brisket, but I've found if there is a decent fat cap my best results are when I aggressively trim that fat off to a pretty thin layer.

If you're slicing, pull it at 195-200F and rest it.

Also before you smoke it use your knife and mark the slicing direction - across the grain of the flat - in one corner so you will easily slice it correctly when you can't see the grain anymore after you smoke it.

 

[BACyclone]

Do you guys inject briskets? Seems weird

Actually I do, almost always, with some kind of marinade. It can impart some extra flavor and I consider it juice-insurance.

Is it required? Most likely not but I get good results with it.

 

[Gonzo]

Never heard of anyone injecting a brisket. I’m not sure why it would be necessary. It’s a fatty cut of meat and has a lot of surface area to season.

^^^^^^^^^^^^^^
This.